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Luc Mobihan, Gault&Millau d'Or 2024 for the Brittany region
The chef at Le Saint-Placide restaurant in Saint-Malo was named Gault&Millau d'Or at the Gault&Millau Tour Bretagne 2024.
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Luc Mobihan, Gault&Millau d'Or 2024 for the Brittany region
The chef at Le Saint-Placide restaurant in Saint-Malo was named Gault&Millau d'Or at the Gault&Millau Tour Bretagne 2024.
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News & Events
Emmanuel Kouri named Grand de Demain 2024 at the Gault&Millau Tour Bretagne
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Emmanuel Kouri named Grand de Demain 2024 at the Gault&Millau Tour Bretagne
The chef at Les Jardins de Kerstéphanie in Sarzeau was named Grand de Demain at the Gault&Millau Tour Bretagne.
Mauro Colagreco launches an SOS for biodiversity
Mauro Colagreco, vice-president of Relais & Châteaux, launches an appeal for the preservation of biodiversity, on the occasion of World Ocean Day. Here are the details.
Artificial intelligence, a kitchen hold-up?
Whether you're for or against it, scared or enthusiastic, it's now a fact: artificial intelligence is part of our lives. But what about its links with gastronomy? How can it contribute to the restaurant experience, and help chefs push back the limits of their creativity? One thing is certain: this is no longer science fiction.
5 good British restaurants
British cuisine is gaining ground on the Parisian culinary scene. Here are 5 addresses where you can devour a good fish & chip or a traditional beef wellington.
Jean Covillault takes the helm of a new ephemeral guinguette!
This is surely the address not to be missed this summer for epicureans. The young Top Chef 14 contestant returns with La Belle Tablée, a guinguette with a breathtaking view of Notre Dame.
Origin'Info: deciphering this new food logo
The Origin'Info food logo will appear on packaging in the summer of 2024. What does it mean? And on which products will it appear?
The "Un des Meilleurs Apprentis de France" competition has 3 new winners
On Sunday May 26 and Monday May 27, 2024, the final of the "Un des Meilleurs Apprentis de France" competition was held in Arras. 23 young apprentices, qualified in their region, took up the challenge.
THE CRISTEL SUCCESS STORY: A TRADITION OF EXCELLENCE AND INNOVATION
Since 1826, Cristel has been blending tradition and innovation like a Michelin-starred chef mixes ingredients. From the first stamped saucepan to the game-changing removable handles, this French brand concocts top-of-the-range utensils adored by gourmets the world over.
Renewal of a family home
One of the city's most beautiful Belle Époque residences. After a long period of eclipse, the Villa Camille has been restored to its former glory by the Assas Hotels group, who have transformed it into a charming retreat. A new address to discover, in the heart of Banyuls-sur-Mer, backed by the Pyrenees and facing the azure sea...
Fête des vins IGP, but what does this designation really mean?
Local products will be in the spotlight in Béziers on May 31, 2024. To mark the Fête des vins IGP de l'Hérault, we focus on this little-known appellation.
Denis Martin x Claire Garrigues: a chef, a ceramist, a collaborator
The chef from The Marcel and the self-taught ceramist have been working together for four years, designing the tableware for the gourmet restaurant. It's professional love at first sight!
Alexandre Baumard opens his first restaurant, Amicis, in Bordeaux
Alexandre Baumard has just opened Amicis, an address combining two restaurants in Bordeaux. The chef tells us more about this new offering.
Gault&Millau and Bosch team up for a recipe
Bosch, world leader in household appliances, has teamed up with Gault&Millau, the benchmark gastronomic guide, to present its new Series 6 food processor. This collaboration celebrates the expertise and passion of two major players in their field, through a recipe devised by the Pâtissière de l'Année 2024.
Is complantation a viticultural model for the future?
What if grape varieties didn't appear on the label? What if their mere mention was of no importance? What if terroir was all that mattered? Many estates choose to blend different grape varieties on the same plot, for the diversity it creates in the vines and the complexity it brings to the wines.
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